Roman-style Fish Soup

Ingredients:
Per 6 servings

2lbbeef

2lblamb

1spring onion

clove

1small bunchparsley

carrot

celery

6egg yolks

1lemon

1tablespoonmarjoram

1tablespoongrated Parmigiano Reggiano cheese

bread slice

white pepper

coarse salt

Preparation:

Put the pieces of meat into an earthenware pot containing 25 cups of water, bring to the boil over moderate heat, degrease carefully as soon as froth forms and add the herbs and 2 Tbsp of coarse salt. Cook over low heat. Remove the lamb after about 1 hour and a half, and after about another hour and a half, remove the beef too. Put the meat aside covered in a little cooking liquid. Transfer the stock to a casserole. Whisk the egg yolks in a bowl with 2 spoonfuls of Parmesan and some drops of lemon juice; pour this mixture into the stock away from the heat a little at a time and stirring quickly with a wooden spoon. Put the pan back on the heat and, stirring constantly, let the yolks thicken. Add a pinch of white pepper and the marjoram. Pour into soup plates containing the slices of bread and serve hot accompanied by grated Parmesan. The meat can be served as a main course for several people accompanied by seasonable vegetables.